Creamy Chicken Soup with Vegetables

As the leaves change color and the air turns crisp, nothing feels as comforting and nourishing as a bowl of creamy chicken soup. This Hearty & Nutritious Fall Recipe brings together tender chicken, a medley of vegetables, and a creamy broth to warm your soul. Let’s embrace the season with this delicious, easy-to-make soup that’s sure to become a family favorite.


  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 celery ribs, sliced
  • 2 carrots, peeled and sliced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 potatoes, peeled and diced
  • 4 cups chicken broth
  • 6 boneless, skinless chicken thighs
  • 2 cups broccoli florets
  • 1 cup green peas
  • ¼ cup cream
  • Salt and pepper, to taste
  • 1 thyme sprig (optional, for added flavor)


  1. Cook the Chicken:
    • In a large pot, melt the butter over medium heat. Add the chicken thighs and season with salt and pepper. Cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables:
    • In the same pot, add the diced onion, sliced celery, and sliced carrots. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Thicken the Soup:
    • Sprinkle the all-purpose flour over the vegetables, stirring to coat them evenly. Cook for a couple of minutes to remove the raw flour taste.
  4. Add Liquids and Chicken:
    • Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the diced potatoes and the browned chicken thighs back into the pot. If using, add the thyme sprig for additional flavor. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.
  5. Add More Vegetables:
    • Remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken to the pot. Add the broccoli florets and green peas, cooking for an additional 5-7 minutes, or until the vegetables are tender but still vibrant.
  6. Finish with Cream:
    • Reduce the heat to low and stir in the cream. Warm through without bringing it to a boil to prevent the cream from curdling. Season the soup with salt and pepper to taste.
  7. Serve:
    • Discard the thyme sprig (if used) and ladle the soup into bowls. Serve hot, garnished with fresh thyme leaves or parsley if desired.


This Creamy Chicken Soup with Vegetables is a testament to the comfort and warmth that only a homemade soup can provide. Rich, creamy, and loaded with nutritious ingredients, it’s the perfect dish to enjoy on a chilly fall day. Whether you’re gathering around the dinner table with family or cozying up with a good book, this soup is sure to satisfy. Enjoy the depth of flavors and the comforting embrace of each spoonful.

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